5 large potatoes
2 red bell peppers
2 green bell peppers
1 16 ounce jar of Piperade
1 can chicken broth
ounces mozzarella cheese
Preheat oven to 400.
Slice potatoes in thin, round slices and place in a fanned out position in a 9x12 casserole
dish. Thinly slice onions, bell peppers and later onto the potatoes. Slice zucchini and put on onion. Pour
chicken broth and jar of Piperade over casserole (should fill dish just short of halfway). Cover with foil and bake
for 1 to 1 1/2 hours or until vegetables are fork tender. Remove from oven. Slice cheese and lay thin layer over
casserole. Bake an additional 10 minutes until cheese is bubbly.